Mash pH meter

clyne · Jun 15, 2022

Related but kind of not related question. If you’re measuring mash pH - when do you measure? At the end of the mash? Half way through? Both? Answers on a postcard. Or you can just reply to this thread

St00 · Jun 15, 2022

clyne said:
Related but kind of not related question. If you’re measuring mash pH - when do you measure? At the end of the mash? Half way through? Both? Answers on a postcard. Or you can just reply to this thread

10 minutes in to the mash mate.

Sadfield · Jun 15, 2022

It depends on where you are with dialling in your process and water treatment. And whether you pretreat brewing liquor or adjust the mash pH with acids.

10-15 minutes in is the most reliable time, but possibly too late to make effective adjustments. So, 10-15 minutes if you're just doing it as precautionary check. Earlier then again at 15 if you are trying to dial in liquor treatment or adjusting on the fly.

clyne · Jun 15, 2022

Thanks @St00 and @Sadfield - top tips. Will do this next brew with my cheapo meter. Every days a school day

The-Engineer-That-Brews · Jun 15, 2022

clyne said:
Thanks @St00 and @Sadfield - top tips. Will do this next brew with my cheapo meter. Every days a school day

Remember to cool the sample (to 25ºc) otherwise you'll shorten the life of the probe (and get an incorrect reading)

clyne · Jun 15, 2022

The-Engineer-That-Brews said:
Remember to cool the sample (to 25ºc) otherwise you'll shorten the life of the probe (and get an incorrect reading)

Thanks. Read this thread with interest so will be taking it all into account when I take a reading. Cheers

St00 · Jun 15, 2022

The-Engineer-That-Brews said:
Remember to cool the sample (to 25ºc) otherwise you'll shorten the life of the probe (and get an incorrect reading)

I place my sample in the freezer, as I have one in the brew garage.

The Baron · Jun 15, 2022

I know this is not what you want to hear but I do my PH measurement at the end of the mash as I have a set amount of acidulated malt I put in and my mash is always with in 3 points of where it should be, may not be optimal but near enough for me

RoomWithABrew · Jun 15, 2022

I put a mug in the freezer when preparing to brew, then put the wort sample into that frozen mug.
With a swirl its cool almost straight away for a pH reading.

St00 · Jun 17, 2022

RoomWithABrew said:
I put a mug in the freezer when preparing to brew, then put the wort sample into that frozen mug.
With a swirl its cool almost straight away for a pH reading.

I love this idea and I'll be adopting it going forward, thanks clapa

foxy · Jun 20, 2022

Not sure without reading through the whole post. But is everyone aware mash pH is different to room temperature measured pH?

Bamforth’s range is: 5.3 to 5.8 (mashtemp) / 5.55 to 6.05 (room temp)

Briggs’ range is: 5.2 to 5.4 (mash temp) / 5.45 to 5.65 (room temp)

Kunze’s range is: 5.25 to 5.35 (mash temp) / 5.5 to 5.6 (room temp)

Lewis’ statement: 5.2 to 5.5 (mash temp) / 5.45 to 5.75 (room temp)

Mash pH meter

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